{"id":67,"date":"2012-03-28T08:21:58","date_gmt":"2012-03-28T13:21:58","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/2012\/03\/28\/san-francisco-sourdough-bread\/"},"modified":"2012-03-28T08:41:23","modified_gmt":"2012-03-28T13:41:23","slug":"san-francisco-sourdough-bread","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2012\/03\/28\/san-francisco-sourdough-bread\/","title":{"rendered":"San Francisco Sourdough Bread"},"content":{"rendered":"

\"20120328-092119.jpg\"<\/a><\/p>\n

\n

 <\/p>\n

Original Recipe<\/a> Yield\u00a02 loaves<\/p>\n<\/div>\n

\n

Ingredients<\/h3>\n
    \n
  • 4 3\/4 cups bread flour<\/li>\n
  • 3 tablespoons white sugar<\/li>\n
  • 2 1\/2 teaspoons salt<\/li>\n
  • 1 (.25 ounce) package active dry yeast<\/li>\n
  • 1 cup warm milk<\/li>\n
  • 2 tablespoons margarine, softened<\/li>\n
  • 1 1\/2 cups sourdough starter<\/li>\n
  • 1 extra large egg<\/li>\n
  • 1 tablespoon water<\/li>\n
  • 1\/4 cup chopped onion<\/li>\n<\/ul>\n<\/div>\n
    \n

    Directions<\/h3>\n
      \n
    1. In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3\/4 cups flour gradually, you may need more depending on your climate.<\/li>\n
    2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.<\/li>\n
    3. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.<\/li>\n
    4. Brush egg wash over tops of loaves, and sprinkle with chopped onion.<\/li>\n
    5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.<\/li>\n<\/ol>\n<\/div>\n
      <\/div>\n
      <\/div>\n
      Nutritional Information<\/strong><\/div>\n
      \n
      \n
      \n
      <\/div>\n
      San Francisco Sourdough Bread<\/div>\n

      Servings Per Recipe: 24<\/p>\n

      Amount Per Serving<\/strong><\/p>\n

      Calories:\u00a0145<\/p>\n

        \n
      • Total Fat: <\/strong>2g<\/li>\n
      • Cholesterol: <\/strong>11mg<\/li>\n
      • Sodium: <\/strong>267mg<\/li>\n
      • Total Carbs: <\/strong>26.4g<\/li>\n
      • Dietary Fiber: <\/strong>1.1g<\/li>\n
      • Protein: <\/strong>5.1g<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n

         <\/p>\n","protected":false},"excerpt":{"rendered":"

          Original Recipe Yield\u00a02 loaves Ingredients 4 3\/4 cups bread flour 3 tablespoons white sugar 2 1\/2 teaspoons salt 1 (.25 ounce) package active dry yeast 1 cup warm milk 2 tablespoons margarine, softened 1 1\/2 cups sourdough starter 1 extra large egg 1 tablespoon water 1\/4 cup chopped onion Directions In a large bowl, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[15],"class_list":["post-67","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bread"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-15","jetpack-related-posts":[{"id":71,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/05\/21\/marilyns-whole-wheat-and-rye-sourdough-bread\/","url_meta":{"origin":67,"position":0},"title":"marilyn’s whole wheat and rye sourdough bread","author":"wvallen","date":"May 21, 2012","format":false,"excerpt":"This recipe comes to us from Marilyn Mulgrew of Rochester, New York. It makes beautifully decorated loaves, and is also terrific for rolls. If you're a liverwurst-and-onions aficionado, try it on one of these rolls, slathered with hot-sweet mustard. Heaven! Thanks, Marilyn. 1 tablespoon instant yeast 1 3\/4 cups (14\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":124,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/06\/06\/sourdough-pancakes\/","url_meta":{"origin":67,"position":1},"title":"Sourdough Pancakes","author":"wvallen","date":"June 6, 2013","format":false,"excerpt":"2 cups sourdough starter, left sitting out all night 1 egg 2 tablespoons sugar 1\/2 teaspoon salt 4 tablespoons vegetable oil 1 teaspoon baking soda combined with 1 tablespoon water \u00a0 Combine your soda and water. Combine the rest of the ingredients in a bowl and mix well. Fold the\u2026","rel":"","context":"In \"hit parade\"","block_context":{"text":"hit parade","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/hit-parade\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":369,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/02\/11\/sourdough-no-knead-bread\/","url_meta":{"origin":67,"position":2},"title":"Sourdough No-Knead Bread","author":"wvallen","date":"February 11, 2018","format":false,"excerpt":"https:\/\/cooking.nytimes.com\/recipes\/1018028-sourdough-no-knead-bread 3 \u00bd cups\/425 grams bread flour 1 teaspoon\/6 grams kosher salt \u00be cup\/180 grams sourdough starter, \u201cfed\u201d 2 tablespoons\/9 grams sesame seeds PREPARATION In a large mixing bowl, combine the flour and salt. In a small mixing bowl, stir together 300 grams (about 1 1\/4 cups) lukewarm tap water\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":438,"url":"https:\/\/marcam2.com\/bluemartinis\/2024\/05\/03\/sourdough-pullman-loaf\/","url_meta":{"origin":67,"position":3},"title":"Sourdough Pullman Loaf","author":"wvallen","date":"May 3, 2024","format":false,"excerpt":"This recipe was developed by AI. Perplexity recipe Here is a recipe for a basic sourdough bread loaf that will fit in an 8-inch pullman loaf pan, using 1 cup (227g) of fed sourdough starter: Ingredients: 1 cup (227g) fed and active sourdough starter 1 cup (237ml) warm water 1\u2026","rel":"","context":"In \"AI\"","block_context":{"text":"AI","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/ai\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":407,"url":"https:\/\/marcam2.com\/bluemartinis\/2019\/11\/28\/pull-apart-milk-bread-wreath\/","url_meta":{"origin":67,"position":4},"title":"Pull-Apart Milk Bread Wreath","author":"wvallen","date":"November 28, 2019","format":false,"excerpt":"Ingredients 4 3\/4 cups bread flour (about 20 1\/4 ounces), plus more for dusting 1\/3 cup granulated sugar 2 1\/4 teaspoons fine sea salt 2 (1\/4-ounce) envelopes quick-rising yeast 1 cup whole milk 2\/3 cup heavy cream 7 tablespoons powdered milk 1 large egg Cooking spray 1\/4 cup unsalted butter,\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":112,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/04\/11\/rustic-sourdough-bread\/","url_meta":{"origin":67,"position":5},"title":"Rustic sourdough bread","author":"wvallen","date":"April 11, 2013","format":false,"excerpt":"http:\/\/www.kingarthurflour.com\/recipes\/rustic-sourdough-bread-recipe This chewy loaf, with its deep-brown crust, can be made in two versions: with rich, deep, flavor, and very mild tang; or with assertive sour flavor, typical of a San Francisco sourdough loaf. We love this bread for its chewiness and golden crust, ideal qualities for panini; try it\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/67","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=67"}],"version-history":[{"count":0,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/67\/revisions"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=67"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=67"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=67"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}